Flour/starch blend for preparing stuffed rolls wrappers

ABSTRACT

The invention relates to a flour/starch blend for preparing stuffed rolls wrappers, said blend comprising: from 48% to 52% of high amylose rice starch; from 31% to 36% of high amylose rice flour; from 8% to 12% of potato starch; from 4% to 7% of modified tapioca starch; from 0.2 to 2% of pregelatinized wheat flour. Stuffed rolls wrappers obtained from said blend can withstand freezing/thawing without loss of their qualities.

This invention relates to the making of frozen stuffed pastry rolls,especially cheong fun.

Cheong fun is a steam-cooked roll, traditionally prepared by rolling thefilling ingredients (mainly meat, fish or shellfish), cut in thin slicesand seasoned, in a wrapper of slurry made from rice flour, and steamingthe stuffed roll thus obtained.

When frozen and reheated these products do not keep the satisfactoryaspect, consistency and taste of the freshly prepared rolls. Inparticular, freezing and thawing induce a degradation of the texture ofthe wrapper.

The present invention aims at producing stuffed pastry rolls that can bekept frozen while retaining the qualities of the freshly preparedproducts.

The susceptibility of starch-based products to freezing is known in theart. Their instability is mainly the consequence of retrogradation.Retrogradation is a “crystallisation” of starch, resulting frominteractions between the linear amylose molecules during freezing. Thiscreates important structural alterations and induces syneresis when theproduct is thawed. To limit these problems, it is generally recommendedto use flour or starch with a high amylopectin content, since thebranched amylopectin structure is more resistant to retrogradation.

The applicants have now found that, unexpectedly, a good preservation ofthe qualities of the wrapper sheet is obtained when the wrapper isprepared from slurry comprising an important percentage of high amyloserice starch and high amylose rice flour.

Amylose is the linear fraction of starch: it consists of a chain ofglucose units linked by a 1,4 linkage. Amylopectin is the branchedfraction of starch: it is composed of glucose units linked by 1,4- and1,6-alpha-glucosidic linkages; each branch is relatively short andcontains about 20–30 glucose units.

Amylose content ranges from 0% to 2% of total starch in waxy rice, 5% to12% in short grain rice, 12% to 20% in medium grain rice, 20% to 25% inlong grain rice, with high amylose varieties having an amylose contentfrom 25% to 33%. “High amylose rice flour” and “high amylose ricestarch” are herein respectively defined as rice flour and rice starchwherein amylose represents at least 25% (by mass) of total carbohydrate.

The present invention provides a flour/starch blend for preparingstuffed rolls wrappers, wherein said blend comprises, in percent of thetotal weight of the blend:

a) from 48% to 52%, and preferably from 49% to 51%, of high amylose ricestarch;

b) from 31% to 36%, and preferably from 32% to 35%, of high amylose riceflour;

c) from 8% to 12%, and preferably from 9% to 11%, of potato starchhaving an amylose content of from 21% to 23% by weight and anamylopectin content of from 73 to 79% by weight;

d) from 4% to 7%, and preferably from 5% to 6%, of modified tapiocastarch;

e) from 0.2 to 2%, preferably from 0.5% to 1.5%, and more preferablyfrom 0.8% to 1.2%, of pregelatinized wheat flour.

Preferably, the modified tapioca starch is converted starch obtained,for instance, by acid hydrolysis of tapioca starch.

The invention also provides a slurry for preparing rolls wrappers, rollwrappers and stuffed rolls obtained from the above flour/starch blend.

According to the invention, a slurry for preparing rolls wrappers can beobtained by adding water, and optionally seasoning, in particular salt,to the flour/starch blend described above, and stirring the resultingmixture.

Usually, the amount of water represents from about 60% to about 90%,preferably from about 70% to about 80% of the total weight of theslurry, so as to obtain a semi-liquid slurry. The amount of saltrepresents generally from about 0.1% to about 0.3% of the total weightof the slurry.

Stirring is performed in a conventional manner, for instance manually,or by slow mechanical stirring, e.g. at 60 strokes per minute.

To obtain wrappers of the invention, the slurry is spread on acooking-plate or a cooking-pan. Steam cooking is generally preferred, inorder to obtain a soft wrapper easy to roll up. Advantageously, toobtain stuffed rolls such as cheong fun, the filling is spread on theslurry sheet before steam-cooking. The slurry sheet with filling spreadon it is usually cooked for 3 to 5 minutes, preferably for 3.5 to 4minutes at 98–100° C.

Alternatively, the slurry can be cooked separately and the fillingspread on the cooked wrapper.

Stuffed rolls of the invention are formed by rolling the filling up inthe wrapper, manually or mechanically.

The filling may comprise any usual ingredients of stuffed rolls, such asmeats, vegetables, fish or shellfish, as well as usual additives andseasonings.

Generally the formed stuffed roll is further steamed until thetemperature at the centre of the roll reaches at least 80° C.,preferably at least 86° C. This can be achieved for instance by steamingat 98–100° C. for 2 to 10 minutes, depending on the size of the roll.

The roll is cooled to be frozen directly. After cooking, the roll willgo through freezing process preferably cool down to 45° C.–50° C. beforeentering the blast freezer. The freezing is performed as promptly aspossible, according to the classical methods of quick freezing. It ispreferably carried out at −10° C. to −20° C., preferably at −10° C. to−15° C.

The frozen rolls are then packaged, and stored at a temperature below−18° C. until thawing and eating by the consumer.

In contrast with the stuffed rolls of the prior art, which lose part oftheir qualities after freezing and thawing, the stuffed rolls of theinvention have excellent aspect, texture, and taste not only immediatelyafter preparation, but also after freezing and storage in a freezer andsubsequent heating and thawing in a microwave oven.

The present invention will further be described by the example below. Itis noted that this examples are given only for illustration and are notintended for limiting the invention.

EXAMPLE 1 Preparation of Frozen Beef Cheong Fun

1) Formula:

The formula is shown in table I below:

TABLE I Ingredient  % Pastry Water   40–50 Rice Starch - ERAWAN  7.5–8.5Rice Flour - ERAWAN   5–6 Potato Starch   1–2 Purity 1  0.5–1 Sami 10 0.1–0.2 Salt  0.1–0.2 Filling Mixture Beef, 5 mm minced   13–14 Waterchestnut, diced 2 times   2–3 Artificial Fat, minced 2 times   1–1.3Celery, minced 2 times  0.3–0.4 Parsley, chopped  0.3–0.4 Scallion,diced  0.3–0.4 Water, for orange peel  0.1–0.2 Orange Peel, minced 2times 0.05–0.1 Water for potato starch   11–13 Potato Starch  1.5–2Sugar  0.5–1 Monosodium glutamate  0.5–1 Salt  0.5–1 Sunflower Seed Oil 0.5–1 Garlic Oil  0.5–1 Sesame Oil  0.2–0.4 Ginger, juice only  0.2–0.4Rice Wine  0.1–0.2 White Pepper Powder 0.05–0.1 Sodium Bicarbonate0.05–0.1 Potassium Carbonate Solution 0.02–0.04 Sunflower Seed Oil(topping)   4–5

The properties of ERAWAN rice starch are summarized in table II below:

TABLE II Amylopectin (on total carbohydrate) 74.00%. Amylose (on totalcarbohydrate) 26.00% Carbohydrate (on dry weight)   85%

The properties of ERAWAN rice flour are summarized in table III below:

TABLE III Amylopectin (on total carbohydrate) 70% Amylose (on totalcarbohydrate) 30% Carbohydrate (on dry weight) 79%–81%

The properties of potato starch are summarized in table IV below:

TABLE IV Amylopectin (on total carbohydrate) 78% Amylose (on totalcarbohydrate) 22%

PURITY 1 (commercialised by NATIONAL STARCH) is a modified starch,obtained from tapioca starch by mild acid hydrolysis.

SAMI 10 (commercialised by BRAUN) consists essentially of weight ofpregelatinized wheat flour.

2) Process:

Slurry:

The ingredients are mixed at 60 strokes/min. until an homogeneous slurryis obtained.

Filling:

-   -   Mix at high speed for 10 min the following ingredients: salt,        minced beef, sodium bicarbonate, potassium carbonate, minced        orange peel;    -   Add the sugar, monosodium glutamate, white pepper, rice wine and        ginger juice; mix at low speed;    -   Add the potato starch suspension; mix at high speed for 5 min;    -   Add the diced water chestnut, minced celery, chopped parsley,        diced scallion; mix at low speed;    -   Add the minced artificial fat, sunflower seed oil, garlic oil        and sesame oil; mix at low speed.        Forming the Cheong Fun    -   A scoop of 170–175 gm of slurry is spread over a pan top of a        steamer.    -   The filling is spread on top of the slurry.

The slurry and filling are covered and steamed for 3.5 to 4 minutes at98° C.–100° C.

The soft pastry and filling are manually rolled into tubular shapedcheong fun.

The formed cheong fun is steamed for about 3.5 minutes, until thetemperature at the centre reaches at least 86° C.

The product is then quickly frozen at −10° C. before packaging andsealing.

The final product is stored at a temperature below −18° C.

EXAMPLE 2 Preparation of Shrimp Cheong Fun

1) Formula:

The formula is shown in table VII below:

TABLE VII Ingredient  % Pastry Water   40–50 Rice Starch - Erawan   8–9Rice Flour - Erawan   5–6 Potato Starch  1.5–2 Purity 1  0.5–1.5 Sami 10 0.1–0.2 Salt  0.1–0.2 Filling Mixture Shrimp 60/80, China, deveined  19–20 Water  3.5–4.5 Potato Starch to treat shrimp  1.5–2.5 PotassiumCarbonate Solution 0.15–0.2 Potato Starch   3–4 Monosodium glutamate 0.6–0.7 Parsley, chopped  0.6–0.7 Salt  0.5–0.6 Sugar  0.3–0.4 SesameOil  0.2–0.3 White Pepper  0.1–0.15 Sunflower Seed Oil (for coating) 4.5–4.72) Process:Slurry:

The ingredients are mixed as described in example 1 above.

Filling:

-   -   Marinate the shrimps for 10 minutes in water, potato starch (to        treat the shrimps) and potassium carbonate solution;    -   Rinse with tap water for 20 minutes and drain;    -   Add the dry and wet seasonings, and the parsley; mix at low        speed;    -   add the potato starch; mix at low speed;

The cheong fun is formed, frozen, and packaged as described in example 1above.

EXAMPLE 3 Preparation of Char Siu Cheong Fun

1) Formula:

The formula is shown in table VIII below:

TABLE VIII Ingredient   % Pastry Water   50–60 Rice Starch - Erawan  10–11 Rice Flour - Erawan    6–7 Potato Starch    2–2.5 Purity 1   1–1.5 Sami 10  0.15–0.25 Salt  0.1–0.2 Filling Mixture Pork, 20 cm ×7.5 cm × 3.5 cm   12–13 Char Siu Sauce, #840    2–3 Sugar    1–1.5Sunflower Seed Oil  0.5–1 Rice Wine  0.4–0.6 Monosodium glutamate 0.2–0.3 Salt  0.2–0.3 Amoy Caramel  0.15–0.2 Hexacol Orange Yellow 34830.003–0.0004 Sunflower Seed Oil (topping)    5–6 Potato Starch (coating) 0.8–1.02) Process:Slurry:

The ingredients are mixed as described in example 1 above.

Filling:

-   -   Mix the following ingredients: pork, char siu sauce, rice wine        and caramel;    -   Add the sugar, monosodium glutamate, salt, 20 Orange Yellow        3483;    -   Marinate for 1 hour;    -   Coat oil on marinated pork surface;    -   Bake at 190° C. for 25 minutes;

Cool down, cut into 1.5×1.5×0.2 cm pieces;

-   -   Add juice back to the filling to give 70% yield;    -   Chill at 4° C. overnight;    -   Add the potato starch.

The cheong fun is formed, frozen, and packaged as described in example 1above.

1. A blend of flour and starch comprising by percentage total weight of the blend: a) from 48 to 52% high amylose rice starch; b) from 31 to 36% high amylose rice flour; c) from 8 to 12% potato starch having an amylose content from 21 to 23% by weight of the starch and an amylopectin content of from 73 to 79% by weight of the starch; d) from 4 to 7% modified tapioca starch; e) from 0.2 to 2% pregelatinized wheat flour.
 2. The blend of claim 1 wherein the high amylose rice starch is present in an amount between 49 and 51% by weight of the total weight of the blend.
 3. The blend of claim 1 wherein the high amylose rice flour is present in an amount between 32 and 35% by weight of the total weight of the blend.
 4. The blend of claim 1 wherein the potato starch is present in an amount between 9 and 11% by weight of the total weight of the blend.
 5. The blend of claim 1 wherein the modified tapioca starch is present in an amount between 5 and 6% by weight of the total weight of the blend.
 6. The blend of claim 1 wherein the pregelatinized wheat flour is present in an amount between 0.5 and 1.5% by weight of the total weight of the blend.
 7. The blend of claim 1 wherein the pregelatinized wheat flour is present in an amount between 0.8 and 1.2% by weight of the total weight of the blend.
 8. A slurry comprising the flour/starch blend of claim 1 in combination with an amount of water sufficient to form a slurry.
 9. The slurry of claim 8 further comprising seasonings.
 10. The slurry of claim 9 wherein the seasoning is salt.
 11. The slurry of claim 9 wherein the water is present in an amount between 60 and 90% of the total weight of the slurry and the salt is present in an amount between 0.1 and 0.3% of the total weight of the slurry.
 12. The slurry of claim 10 wherein the water is present in an amount between 70 and 80% of the total weight of the slurry.
 13. A method of making a wrapper for a stuffed roll comprising forming the slurry of claim 8 into a sheet and cooking the slurry.
 14. A wrapper for a stuffed roll produced by the method of claim
 13. 15. A stuffed roll comprising the wrapper of claim 14 in combination with a filling.
 16. A method of making a stuffed roll comprising a) forming a slurry sheet by spreading the slurry of claim 8 on a cooking plate or a cooking pan; b) spreading a filling on said slurry sheet; c) steam-cooking the slurry sheet with the filling; d) forming a stuffed roll by rolling the filling up in the cooked slurry sheet.
 17. The method of claim 16 further comprising steam-cooking the formed stuffed roll as step e).
 18. The method of claim 16 further comprising freezing the stuffed roll.
 19. The method of claim 17 further comprising freezing the stuffed roll.
 20. A stuffed roll produced by the method of claim
 16. 21. A stuffed roll produced by the method of claim
 17. 22. A stuffed roll produced by the method of claim
 18. 23. A stuffed roll produced by the method of claim
 19. 